Once a year I make this, I got the idea from different posts on here and my own experiences cooking. Pics to follow. I started last night and ran out of time. Wife bought 3 bags of red capsicums (7) per bag. Cut in half and deseeded then grilled skin side down until blackened mostly all over, then I normally take black skin off but last year I got a good comment from a friend, they liked the burnt charcoal taste so I've left a bit more of the blackened skin on. In a pot now with white vinegar sugar and about 200 chillies from wife's garden, these are frozen from last season. We are mid winter here so wife's picking chillies daily now.